How To make Pumpkin Oat Muffins
1 c Unbleached Flour, Sifted
2 t Baking Powder
1 t Pumpkin Pie Spice
1/4 t Baking Soda
1/2 t Salt
3/4 c Canned, Mashed, Pumpkin
1/2 c Brown Sugar, Packed
1 ea Large Egg, Slightly Beaten
1/4 c Milk
1/4 c Vegetable Oil
1 c Quick-cooking Oats
1/2 c Raisins
1 x Crumb Topping
Sift together flour, baking powder, pumpkin pie spice, baking soda and salt; set aside. Combint pumpkin, brown sugar, egg, milk, oil, oats and raisins in bowl; blend well. Add dry ingredients all at once, stirring just enough to moisten. Spoon batter into grease 3-inch muffin-pan cups, filling 2/3rds full. Sprinkle with crumb topping. Bake in 400 degree F. oven 18 to 20 minutes or until golden brown. Serve hot with homemade jelly or jam. CRUMB TOPPING: Combine 1/2 c brown sugar (packed), 1 T unbleached flour, 1/4 t pumpkin pie spice and 2 T butter or regular margarine in bowl. Mix until crumbly.
How To make Pumpkin Oat Muffins's Videos
Pumpkin Oat Muffins Recipe
These muffins come together quickly with just a few pulses in a food processor. You start by making your own oat flour from old-fashioned oats then combine all of the other ingredients for a quick, easy batter. In 15-minutes you have delicious, warm cinnamon-spiced muffins.
Nutrition note: Use gluten-free oats if needed and there's no need to add oil or butter to this recipe because the pumpkin adds richness and keeps the muffins from becoming dry.
PUMPKIN OAT MUFFINS- A HEALTHY FALL BREAKFAST AND TREAT!
Need a quick breakfast or an easy healthy snack? These Pumpkin Oat Muffins are full of healthy ingredients, freezer friendly, and absolutely delicious!
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Maple Sweetened Pumpkin Oat Muffins Video
Get the full recipe:
This Maple Sweetened Pumpkin Oat Muffins recipe is easy-to-make and it requires no special kitchen equipment to make. I only used a few pumpkin seeds as a topping, but if you prefer you can certainly add more in the batter or omit it totally. Since they are made with whole wheat flour and sweetened with maple syrup, I find them to be a healthier alternative to other pumpkin muffin recipes.
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Best Ever Pumpkin Oat Muffins | Vegan
Pumpkin season isn’t over yet! If you’re looking for a quick and easy yet delicious pumpkin treat, try these tender, moist, perfectly spiced and sweetened Vegan #PumpkinOatMuffins!
Makes 12 mini muffins
Ingredients:
Dry
70g all purpose flour
¾ tsp baking powder
¼ tsp baking soda
¾ tsp ground cinnamon
⅛ tsp ground allspice
⅛ tsp ground or freshly grated nutmeg
23g large flake (rolled) oats
Wet
35g unsweetened soy milk
⅛ tsp apple cider vinegar
¼ tsp pure vanilla extract
40g canola oil
40g brown sugar
25g granulated sugar
150g unsweetened pumpkin puree (100% pure canned or homemade)
⅛ tsp kosher salt
Procedure
For the step-by-step procedure, please refer to the video.
#pumpkinmuffins #ydajunsplantbasedkitchen
Easy Healthy Pumpkin Muffins
Easy Healthy Pumpkin Muffins
Today I'm going to show you how to make healthy pumpkin muffins.
These healthy muffins have no refined sugar, no-oil, and no-butter and come out so moist and very delicious.
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Here's what I cover in this video:
First, we're going to make the muffin mixture. This simple healthy batter is so great, please forget about the boxed muffin mix.
Pumpkins are so great in desserts, and thanks to the pumpkin these muffins are so moist and naturally sweetened.
These are great as healthy snack idea, and they made quick and healthy breakfast too.
This muffin recipe can be easily adopted to vegan, dairy-free or egg-free.
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HEALTHY PUMPKIN MUFFIN RECIPE
(Makes 12 muffins)
Ingredients:
1 cup quick oats (90g)
1 cup ground oats (or oat flour) (100g)
1 tsp baking soda
2 tsp pumpkin pie spice
1/2 tsp salt
2 eggs
1/2 cup honey (170g)
1/2 cup Greek yogurt (140g)
1 cup pumpkin puree (225g)
1 tsp vanilla
Optional:
1/2 cup chopped walnuts (65g)
1/2 cup chopped dark chocolate (80g)
NUTRITIONAL INFO (per muffin):
125 calories, fat 1.9g, carb 23.7g, protein 4.1g
Preparation:
In a bowl, combine wet ingredients first, eggs, honey, Greek yogurt, pumpkin puree and vanilla extract.
In a same bowl, add quick oats, ground oats, baking soda, pumpkin pie spice and salt.
Mix together to combine. Do not over mix the batter.
Grease the muffin pan with some olive oil or melted coconut oil.
Spoon the batter into the muffin holes, and spinkle with old-fashioned oats or pepitas.
Bake at 350F (180C) degrees for 20-25 minutes.
Let it cool in the pan for couple of minutes, then tranfer to the plate and serve.
Serve with cream cheese, or your favorite nut butter.
Store in air-tight container for up to 3 days, or freeze for up to 2 months.
Enjoy!
Pumpkin Oatmeal Muffin
#oatsmuffin #pumpkinmuffin #healthybreakfast
Pumpkin Oatmeal Muffin